Work continues, albeit at an ever-so-slightly slower pace this week.
One has to make some concessions to the holidays, after all.
And then, of course, there are the do-overs.
Mon mari started laying the frame for the sub-floor this week.
The one with the cable is the one mon mari made to attach the chandelier in the dining room.
There was a slight miscalculation regarding the door.
He hung the door before the floor was started, as this room, in its unfinished state, was used as a bedroom last spring when the family was here.
Today, as he finished the frame for the sub-floor, got it all level and that whole bit, he realized that the door, with it’s frame, had to be raised about 2 inches.
It’s always that ‘making the floor level’ part that screws things up, chez nous.
So he had to pause, take the door off, remove the frame, make the opening higher, attach the frame and hang the door.
I guess I won’t make him walk the puppies tonight…..
Actually, I’m not walking the puppies, either.
Guapa has a lame leg. I have no idea what happened, but this morning she wasn’t able to put any weight on it and has been a 3-legged puppy all day. She wants to go wherever Bonnie goes, so I’ve decided that no one is going anywhere.
It’s very hard to get a puppy to understand she should rest and let her poor leg get better when she’d really rather be chasing bunnies, bad leg and all.
It’s probably Bonnie’s fault.
Did you have ham for Christmas?
Do you have leftover ham?
The rice makes a lovely crust, much healthier than the traditional pastry… and easier too, especially if you cook the rice earlier. Use either brown or basmati rice.
1/2 cup quick-cooking brown rice
1 cup chicken stock to yield 1 1/2 cups cooked rice
1/4 cup (1oz, 30gr) shredded cheese
1 tsp olive oil
8oz (250gr) ham
8oz (250gr) frozen spinach or fresh, cooked spinach
5oz (150gr) mushrooms
1 tsp olive oil
1 cup (8oz, 240ml) cup milk
1/3 cup (3oz, 90gr) ricotta cheese
1/2 cup (2oz, 60gr) cup shredded cheese
The rice: Cook the rice in stock. If doing in advance, refrigerate until needed. If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
The crust: Lightly whisk 1 egg. Mix cooked rice, cheese and egg. Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges. Bake in 400F (200C) oven for 10 minutes.
The filling: Cut ham into small strips or cubes. Thaw spinach, squeeze out all water. Trim and slice mushrooms. Heat oil in nonstick skillet and lightly sauté mushrooms. Whisk 3 eggs and milk together.
To assemble: When crust is done, remove from oven. Spread the spinach evenly over the crust. Top with ricotta, mushrooms, ham and shredded cheese. Pour egg mixture over all and bake, 40 – 50 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle. Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.
I love leftovers….
Especially leftover chocolate ;-))